French · Dinner
Slow-Cooked Provençal Vegetables
Ratatouille Niçoise
The Provençal vegetable classic, aubergine, courgette, peppers and tomatoes slowly cooked in olive oil with herbes de Provence.
$
25 minsPrep
55 minsCook
1 hr 20 minsTotal
EasyLevel
Nutrition per serving
620Calories
18gProtein
22gFat
82gCarbs
12gSugar
8gFiber
720mgSodium
0mgChol
Goes well with
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Instructions
1
Prep
Toss eggplant cubes with 0.5 tsp salt, drain in colander 15 mins, rinse and pat dry. Chop onion and slice garlic. Cut peppers and zucchini into 2cm pieces. Skin and chop tomatoes. Soak saffron threads in 1 tbsp hot stock 5 mins. Tear basil leaves and chop parsley.
2
Fry
Heat 15ml olive oil in a wide heavy pot over medium-high. Fry eggplant 5–6 mins until deep golden, transfer to plate. Reduce to medium, add 10ml oil, peppers and pinch of salt, sauté 6 mins until blistering, transfer. Add 8ml oil, zucchini and pinch of salt, sauté 5 mins until lightly golden, transfer.
3
Saute
Reduce heat to medium-low, add remaining 9ml oil and onion, sweat 5 mins until soft. Add garlic, tomato paste, herbes de Provence, bay and thyme, cook 1–2 mins until fragrant. Add tomatoes and 0.5 tsp salt, simmer 8 mins until broken down and jammy.
4
Simmer 1
Fold all vegetables back in, cover and simmer on low heat 15–20 mins until tender but holding shape, stirring gently. While ratatouille cooks, heat 1.5 tsp olive oil in a pan with rice, toast 1 min over medium heat.
5
Simmer 2
Add saffron liquid and remaining 375ml stock to rice, bring to boil, cover and simmer on very low heat 15 mins. Rest off heat 10 mins. Meanwhile, brush sourdough with 1 tbsp olive oil, toast on hot griddle 2 mins each side, rub warm with halved garlic.
6
Finish
Stir vinegar, black pepper and two-thirds of basil into ratatouille, discard bay and thyme, check seasoning. Fluff rice with a fork, scatter parsley and remaining basil over ratatouille.
7
Plate
Serve ratatouille over saffron rice with grilled sourdough alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) medium eggplant
- 200g (7.1 oz) medium zucchini
- 180g (6.4 oz) medium red bell pepper
- 90g (3.2 oz) medium yellow bell pepper
- 400g (14.1 oz) medium ripe tomatoes
- 150g (5.3 oz) medium brown onion
- 3 garlic cloves
- 1.5 tsp tomato paste
- 42ml (3 tbsp) extra virgin olive oil
- 0.75 tsp herbes de Provence
- 1 bay leaf
- 3 sprigs fresh thyme
- 15g (small handful) fresh basil leaves
- 1.5 tbsp flat-leaf parsley
- 0.5 tsp red wine vinegar
- 1 tsp sea salt
- 0.25 tsp black pepper
- 175g (6.2 oz) long-grain white rice
- 0.25 tsp saffron threads
- 375ml (1.5 cup) vegetable stock
- 4 slices sourdough bread